Happy New Year! I hope you all had a good one! This recipe is for you, if you’re like me and have bits of chocolate that need using up! Feel free to swap the strawberries for blueberries or the peanut butter for aloud etc. Let me know how you get on!
INGREDIENTS – SERVES ONE
50g strawberries – tops removed and quartered
1 piece of dark chocolate, finely chopped - I used my peanut praline bar
1 heaped spoonful of vanilla coconut yoghurt
1 heaped spoonfuls of crunchy peanut butter – I used deep roast ManiLife
1 tsp date sugar
200ml cashew nut milk
1 tsp milled flaxseeds
Start by toasting the macadamias and cashews followed by the coconut flakes in a small, dry, non stick pan over a medium heat until golden. Pour into a bowl and put to one side.
Preheat the grill to high and line with foil.
Place the strawberries on the lined grill and grill until golden/turning slightly charred.
Meanwhile, pop the oats, sugar, milk and flax. Stir over a low heat until thickened.
Pour the porridge into a bowl.
Dollop on the yoghurt and peanut butter.
Scatter over the grilled strawberries, toasted nuts and coconut.
Sprinkle over the chopped chocolate, drizzle with honey and serve!